Djs Easy Book Club Mulligatawny Soup - cooking recipe
Ingredients
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3 tablespoons butter
2 medium onions, diced
4 medium carrots, grated
3 stalks celery & leaves, diced
2 medium green apples, peeled and diced
6 cups chicken broth
2 teaspoons curry powder
2 tablespoons flour
1 teaspoon salt
1 teaspoon white pepper
1/2 cup rice, uncooked
3 cups roasted cooked chicken, shredded
1 cup half-and-half (low fat milk or soy milk can be subbed)
Garnish
cilantro leaf
toasted shredded coconut
raisins
Preparation
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Saute celery, carrots and onion in butter until soft. Add apples and cook until tender.
Add flour and curry powder. Stir until vegetables are coated. Add broth and simmer 1/2 hour. Add rice, cover pot and simmer another 1/2 hour or until rice is cooked.
Add shredded chicken, salt and pepper to taste. Mix some hot broth with half and half then add to pot. DO NOT burn!
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